Korean Lager
A light lager stays out of the way of the delicate broth and marbled beef.
KOREAN FOOD · FROM HEAT TO FINISH
03 / 22
01 · THE DESTINATION
Sogogi Shabu-Shabu: Korean Beef Hot Pot
This is a meal that grows richer with every round. Thin beef and vegetables cook first, noodles absorb the seasoned broth next, and rice turns what remains into soft porridge.
02 · BEFORE THE SIMMER
A Table Built in Layers
Prepare very thin marbled beef, napa cabbage, mushrooms, leafy greens, noodles, and dipping sauces around a clear anchovy, kelp, or beef broth. Freeze beef briefly to make thin home slicing easier.
03 · THE FIRST ROUND
Vegetables Set the Broth
Begin with cabbage stems and firm mushrooms. Add leaves after the broth returns to a simmer, then swish only a few beef slices at a time so the pot stays hot and clear.
04 · SWISH, DIP, SHARE
Cook Each Bite for Seconds
Move a beef slice through the broth until it turns pink at the edges. Pair it with a vegetable and dip lightly in ponzu, sesame sauce, or soy-mustard sauce.
05 · READY TO EAT
Do Not Leave the Beef Behind
Lift each slice as soon as it is tender. Beef left boiling in the pot becomes firm; the pleasure is cooking and eating in a continuous rhythm.
06 · DIP WITH RESTRAINT
Broth Flavor First
Touch the beef to the sauce rather than soaking it. Add scallions, grated radish, mustard, or chili to your own bowl and keep the shared pot balanced.
07 · THE FINAL POT
Noodles, Then Juk
Cook noodles once the vegetables and beef are gone. For the last round, reduce the broth and stir in rice, egg, seaweed, and scallions until creamy.
WHAT TO DRINK · WHAT COMES AFTER
KEEP THE TABLE
GOING.
Cheongju
A small glass of clear Korean rice wine works especially well with clean broth.
Barley Tea
Roasted barley tea is gentle enough to drink throughout every course.
Maesil Tea
Chilled plum tea gives a bright, lightly sweet finish after the porridge.
WHERE TO EXPERIENCE IT
TWO PLACES
WORTH THE TRIP.
One pick from the food’s best-known regional home, plus one accessible Seoul choice. Check the latest listing before visiting.
REGIONAL PICK
Ilsan · Goyang
Deungchon Shabu Kalguksu (Main Branch)
The flagship for the mushroom-and-water-parsley shabu meal ending with noodles and rice.
OPEN IN GOOGLE MAPS ↗SEOUL PICK
Gangseo-gu · Seoul
Deungchon Choi Wol-seon Kalguksu
A locally famous Seoul interpretation of the spicy mushroom shabu-kalguksu sequence.
OPEN IN GOOGLE MAPS ↗Coming to Korea? Use these as carefully selected starting points—and enjoy the dish where its local story feels most alive.
MAKE IT AT HOME
A SIMPLE
HOME-STYLE RECIPE.
INGREDIENTS
Mushroom Shabu-Kalguksu
- Thinly sliced beef 400g
- Kalguksu noodles 300g
- Mushrooms 300g
- Napa cabbage 250g
- Water parsley 120g
- Anchovy-kelp stock 1.2L
- Soy sauce 30ml
- Minced garlic 10g
- Gochugaru 15g
- Cooked rice 300g
- Egg 1
METHOD
- 01
Season the stock with soy sauce, garlic, and gochugaru, then bring it to a lively simmer.
- 02
Add mushrooms and cabbage first. Swish beef slices in the broth only until just cooked.
- 03
After most beef and vegetables are eaten, loosen the noodles into the boiling broth and cook until tender.
- 04
Leave a little broth, add rice and beaten egg, and stir over low heat for a soft final porridge.
HOME NOTEKeep raw beef utensils separate from the chopsticks used for eating.
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